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Pasta with Florentine Sauce
4'
Not included in this recipe
Treenut
Peanuts
Crustaceans
No Allergen Information
Ingredients
Servings
-
6 Portions
+
MAGGI® Bechamel Mix
1 Sachet MAGGI® Bechamel Mix
MAGGI® Vegetable Bouillon
2 cubes MAGGI® Vegetable Bouillon
Water
1 liter Water
fettuccine pasta
1 Box fettuccine pasta
Garlic
1 Clove Garlic
Oil
1 tablespoon Oil
Spinach, chopped
2 cups Spinach, chopped
Parmesan cheese
2 tablespoons Parmesan cheese
zucchinis
4 Mediums zucchinis
Broccoli florets
4 Mediums Broccoli florets
Mushrooms, chopped
1 Packet Mushrooms, chopped
Carrots
4 Mediums Carrots
Pasta with Florentine Sauce
Nutri value
| Carbohydrates | 82.4 g |
| Energy | 450.07 kcal |
| Fat | 6.83 g |
| Protein | 19.39 g |
| Fiber | 10.71 g |
| Sodium | 574.91 g |
| Sugar | 12.37 g |
Instructions
4 Steps
22'
Total
5'Preparation
22'Cooking
0'Waiting
Step by step
1 of 4
1'
Step 1
Cook pasta in 2 liter boiled water and a pinch of salt for 10 minutes.
Check
2 of 4
1'
Step 2
Sautee garlic with the oil, Add spinach till it cook.
Check
3 of 4
1'
Step 3
Mix MAGGI Bachamel Mix with one liter of broth (2 MAGGI Vegetable cubes and 1 liter boiled water).
Check
4 of 4
1'
Step 4
4-Add bachamel to pasta, add to spinach and garnish with parmesan cheese.
Check
cooking tip
To keep Spinach with its fresh green color, you can put in boiled water for 3 minutes and then in Iced water for 3 minutes.
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Pasta with Florentine Sauce
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